Name: Perfect Pot Stickers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1/2 lb ground pork (or chicken, shrimp, or tofu for a vegetarian option); 2 cups finely chopped Napa cabbage or regular cabbage; 3 scallions, finely chopped; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp sugar; 1 package round dumpling wrappers (about 40)

Crispy on the bottom, tender on top, and packed with savory filling — these pot stickers are a delicious crowd-pleaser you can easily make at home.

Origin Perfect Pot Stickers

Pot stickers, or jiaozi, are a popular Chinese dumpling known for their unique cooking method that combines frying and steaming. They’ve become a beloved appetizer or snack worldwide.

Why You’ll Love This Recipe

These pot stickers are easy to make from scratch, with a simple filling and a perfect crispy texture that’s hard to beat. Plus, they’re great for dipping in your favorite sauce!

Perfect Pot Stickers

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

550

kcal

Ingredients

1/2 lb ground pork (or chicken, shrimp, or tofu for a vegetarian option)
2 cups finely chopped Napa cabbage or regular cabbage
3 scallions, finely chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 package round dumpling wrappers (about 40)

Directions

In a large bowl, combine ground meat (or tofu), cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and sugar. Mix well.
Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
Moisten the edges with water, fold in half, and pinch the edges to seal tightly. Repeat with remaining wrappers and filling.
Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
Arrange pot stickers in a single layer, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
Carefully pour in 1/2 cup water and cover the skillet immediately to steam the pot stickers.
Cook for about 5 minutes until water evaporates and wrappers become tender.
Remove the lid and cook for another 1-2 minutes to crisp up the bottoms again if needed.
Serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Notes

Don’t overfill the dumplings to avoid bursting during cooking.
If you want extra crispiness, increase the initial frying time before steaming.
Pot stickers freeze well — freeze uncooked on a baking sheet, then transfer to a bag and cook straight from frozen.

Pot stickers are a classic pan-fried dumpling with a crispy golden bottom and a juicy, flavorful filling inside. They are a staple in Asian cuisine, especially Chinese cooking, and make for a delicious appetizer or main dish when paired with dipping sauce.

Origin of the Recipe

Pot stickers, or “Guo Tie” (锅贴) in Chinese, originated from Northern China. Legend says they were created accidentally when a chef left dumplings on the stove for too long, causing them to stick to the pan and develop a crispy bottom. Instead of discarding them, he served them as a new dish, and they became an instant favorite!

Why You’ll Love These Over Frozen Pot Stickers

Crispy on the outside, juicy on the inside
Made with fresh ingredients
Customizable filling options (veggie, chicken, pork, shrimp, etc.)
Fun to make at home and perfect for dipping

Perfect Pot Stickers

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

250

kcal

Ingredients

Mix flour and salt in a bowl.
Gradually add warm water, stirring until a dough forms.
Knead for 8-10 minutes until smooth, then cover and let it rest for 30 minutes.
In a bowl, mix all filling ingredients until well combined.
Let it rest for 15 minutes to allow the flavors to blend.
Roll out the dough and cut into small circles (or use store-bought wrappers).
Place a spoonful of filling in the center.
Moisten the edges with water and fold into a half-moon shape, pleating the edges to seal.
Heat oil in a pan over medium heat.
Arrange pot stickers in a single layer, flat side down.
Cook for 2-3 minutes until the bottoms turn golden brown.
Pour in ½ cup water and cover with a lid. Steam for 5-6 minutes until the water evaporates.
Uncover and let them crisp up for another 1-2 minutes.
Mix all dipping sauce ingredients in a small bowl.
Serve the pot stickers hot with the sauce on the side.

Directions

Prepare the Dough (Skip if Using Store-Bought Wrappers)
Mix flour and salt in a bowl.
Gradually add warm water, stirring until a dough forms.
Knead for 8-10 minutes until smooth, then cover and let it rest for 30 minutes.
In a bowl, mix all filling ingredients until well combined.
Let it rest for 15 minutes to allow the flavors to blend.
Step 3: Assemble the Pot Stickers
Roll out the dough and cut into small circles (or use store-bought wrappers).
Place a spoonful of filling in the center.
Moisten the edges with water and fold into a half-moon shape, pleating the edges to seal.
Heat oil in a pan over medium heat.
Arrange pot stickers in a single layer, flat side down.
Cook for 2-3 minutes until the bottoms turn golden brown.
Pour in ½ cup water and cover with a lid. Steam for 5-6 minutes until the water evaporates.
Uncover and let them crisp up for another 1-2 minutes.
Mix all dipping sauce ingredients in a small bowl.
Serve the pot stickers hot with the sauce on the side.

Notes

You can freeze uncooked pot stickers for later—just cook them straight from frozen!

Homemade Pot Stickers

Origin Perfect Pot Stickers

Why You’ll Love This Recipe

Perfect Pot Stickers

Ingredients

Directions

Notes

Origin of the Recipe

Why You’ll Love These Over Frozen Pot Stickers

Perfect Pot Stickers

Ingredients

Directions

Notes

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